Want something fresh and exciting to enjoy for National Biscuits and Gravy week? Give this dish a try and put a little zippity in your doo dah!
I have really been enjoying my roasted green chiles that were sent to me by the Hatch Chile Store. Before now, I had heard of Hatch chiles, but never had them. A friend of mine, who is another food blogger, got so excited when they appeared in her local market she proceeded to buy about a bajillion pounds and roast them all. But there were no chiles to be seen in my small little town. That is why I was so excited to get my care package!
So of course those chiles have been going in just about everything that I make. Over the last few weeks we have enjoyed Chile Rellenos Casserole with Hatch Green Chiles, Green Chile Pesto, Green Chile Pesto Breakfast Bruschetta, Crispy Chipotle Shrimp Burritos, Rustic Antipasto Tart with Green Chile Pesto, and Sopa de Chile Verde (Green Chile Soup) with Mini Grilled Cheese. I have also used them omelets which is ooohhhh sooooo good!! But I am always trying to come up with new and tasty ways to enjoy these spicy little treasures.
Kevin and I were planning a shopping list the other day and I was trying to come up with some new ideas for weekend breakfast. He usually handles that, and does a dang good job doing it. His hash browns are so good, and he has even thrown in some chopped hatch chiles to zing them up, but I saw online that it was National Biscuits and Gravy Week so that was what I was craving. I started to write down the things I needed to make them when my ADD kicked in and a favorite from my teenage days popped into my head. Chorizo and egg burritos. Oh yesssssssssssss it has been a long time since I have enjoyed that fabulous treat. BUT, as many of you know, Kevin is not a fan of the burrito. I know, I know, I have reconciled myself to the fact that he is a tad crazy. But then on the other hand, he thinks I am completely nuts so I guess it all works out.
Now, what can I make that will celebrate a National celebration, satisfy my craving, AND be something that (hopefully) Kevin will want to eat. Well, that is when this mash-up popped into my head. Why not? Sub tortillas for some biscuits, but add some Mexican flair to them. Swap sausage in the gravy for the chorizo and add those awesome hatch green chiles. WALA a complete melding of two great breakfast meals!
I chose to do drop bicuits because, well if I am going to be completely honest, I suck a making cut biscuits. Drop biscuits are low stress for me, but work just as well in this dish. Fresh chopped tomatoes and cilantro certainly add into the appeal for them as well.
The gravy is thick, rich, and on the spicy side. You can of course add as many, or as few chiles to suit your heat level requirement. We of course like things a bit on the spicy side, so I went with 3 good sized chiles. It was enough to make the lips tingle and get us warm all over.
Tomato Biscuits with Chorizo and Green Chile Gravy
- 4 chopped green onions
- 1 tablespoon olive oil
- 2 ripe tomatoes, seeded and chopped
- 1/4 cup cilantro, chopped
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Kosher salt
- 1/4 teaspoon coarsely ground black pepper
- 1/3 cup shortening
- 2/3 cup milk
- 1/2 pound chorizo, casing removed
- 3 fire roasted Hatch chiles, skin, stem, and seeds removed, chopped
- 1/4 cup flour
- 2 cups milk, warmed
- Preheat oven to 425 degrees F
- In a small skillet, saute onions in oil until tender. Add tomato; cook 1 minute longer. Remove from the heat and stir in cilantro. Cool slightly.
- In a large bowl, combine the flour, baking powder, salt and pepper. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk and tomato mixture just until combined.
- Drop by heaping spoonfuls, 2 inches apart, onto parchment paper lined baking sheet.
- Bake for 10-12 minutes or until golden brown. Remove to wire racks.
- Heat a large skillet over medium. Add the chorizo and break into chunks with a wooden spoon. Cook until the meat is crumbled and browned all the way through.
- Stir in the chopped Hatch chiles
- Add the flour and cook until dissolved, about 1 minute.
- Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk if you need to thin).
- Season with salt and fresh cracked black pepper to taste.
- Serve gravy over biscuits.
Prep Time: 00 hrs. 20 mins.
Total time: 47 mins.
Tags: green onion, tomato, cilantro, hatch green chiles, chorizo, Breakfast Dishes, Bread and Rolls,